- make this recipe
- user reviews (0)
-
2
teaspoons chili powder
-
1
teaspoon ground cumin
-
1
teaspoon packed brown sugar
-
4
5 ounces skinless salmon fillets
-
1
small cabbage, cut in 6 wedges
-
2
- 3
tablespoons cooking oil
-
1
large carrot
-
Orange wedges
1. In small bowl mix chili powder, cumin, brown sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Rub spice mixture on salmon. Brush cabbage wedges with 1 tablespoon of the oil.
2. On charcoal grill, place salmon and cabbage on greased rack of uncovered grill, directly over medium coals. Grill salmon 4 to 6 minutes for each half-inch of thickness or until it flakes when tested with a fork, turning once halfway through cooking time. Grill cabbage 6 to 8 minutes, turning once.
3. Meanwhile, peel carrot and cut in wide strips. Remove fish and cabbage from grill. Coarsely cut cabbage; combine with carrot and 1 to 2 tablespoons remaining oil. Season with salt and pepper. Serve with oranges. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 380,
- Protein (gm) 31,
- Carbohydrate (gm) 14,
- Fat, total (gm) 23,
- Cholesterol (mg) 84,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 10,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 8,
- Vitamin A (IU) 3110,
- Vitamin C (mg) 72,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 117,
- Cobalamin (Vit. B12) (µg) 4,
- Sodium (mg) 284,
- Potassium (mg) 894,
- Calcium (DV %) 101,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
